Cavatappi with Kale and Fava Beans

Ingredients

  • 1 tablespoon olive oil
  • 3 large garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 28 cups torn fresh kale (about 1 ½ pounds)
  • + 3 more ingredients
    • 6 cups hot cooked cavatappi (about 4 cups uncooked spiral-shaped pasta)
    • 1 (19-ounce) can fava or kidney beans, drained
    • ¾ cup (3 ounces) finely grated fresh Parmesan cheese

1. Heat olive oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add broth, salt, and peppers; cook 2 minutes. Reduce heat to medium-low. Stir in kale, cavatappi, and beans; cook 2 minutes or until heated. Spoon into shallow bowls; top with cheese.

View full recipe at SpringPad

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